The Turkey Tetrazzini Recipe that Changed Leftovers Forever

a casserole dish of turkey tetrazzini with a plate of tetrazzini

The Turkey Tetrazzini Recipe that Changed Leftovers Forever

With all the flavor of my favorite Ina Garten dish but redesigned for busy moms, my Turkey Tetrazzini recipe is a for-sure family favorite!

Course Main Dish

Cuisine American

Keyword easy turkey tetrazzini, turkey tetrazzini, turkey tetrazzini recipe, turkey tetrazzini recipes

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 322kcal

Author Isabel Laessig

Equipment

Ingredients

12 oz. egg noodles
8 Tbsp. butter divided
4 Tbsp. flour
1 small onion diced
1 cup chicken broth
2 cups whole milk
1 tsp. italian seasoning
¼ tsp. nutmeg
3 cups turkey meat cooked and shredded
6 oz. canned sliced mushrooms
¾ cup frozen peas
½ cup parmesan cheese
¼ cup mozzerella cheese
salt and pepper to taste
1 cup panko breadcrumbs

Instructions

Preheat the oven to 375°F, and prep a 9x13" baking dish by spraying it with cooking spray.
Cook the noodles following package instructions, then drain them and set them aside. Add a little butter or oil to make sure they don't start sticking.
12 oz. egg noodles
Saute the onion. Add half the butter to a large skillet alongside the finely diced onion, and cook on medium-high heat until the onions are translucent.
1 small onion, 8 Tbsp. butter
Add the flour and whisk until a thick paste forms. Let it bubble for 3-4 minutes, until it smells richly buttery and toasted, then slowly pour in the broth and milk, whisking continuously until smooth and creamy.
4 Tbsp. flour, 2 cups whole milk, 1 cup chicken broth
Add in the rest of the ingredients, starting with the nutmeg and Italian seasoning, then the mushrooms, turkey, peas, and both kinds of cheese. Season with salt and pepper to taste. Then add in the egg noodles, stirring gently to combine. Don't over-mix, you can easily break the noodles!
1 tsp. italian seasoning, ¼ tsp. nutmeg, 3 cups turkey meat, 6 oz. canned sliced mushrooms, ¾ cup frozen peas, ½ cup parmesan cheese, ¼ cup mozzerella cheese, salt and pepper
Pour the mixture into the prepared casserole dish and smooth it out into an even layer.
Melt the remaining butter in a small pan or pot and add in the panko breadcrumbs. Stir until buttery and toasted, about 3 minutes. Then remove from the heat and top the casserole with the crumbs.
1 cup panko breadcrumbs
Bake the casserole for 30 minutes, uncovered, until bubbly and golden. Serve, and enjoy!

Notes

Don't overcook the pasta! The pasta should be el dente or even a little less cooked than that, as it's going to be bathed in sauce and baked, which will keep cooking it.

You can use other meats like shredded chicken! You can even use canned chicken in a pinch; it'll taste delicious.

Feel free to add more seasonings to the breadcrumbs, or make your own! I like adding garlic salt to the panko or crumbling up crackers to make a more flavorful topping.

Nutrition